Spinach Phyllo Triangles

Directions

1. 1
   Using a coffee filter set over a bowl, drain the ricotta.
2. 2
   Discard liquid and set ricotta aside.
3. 3
   In a 2-quart saute pan over medium heat, melt butter.
4. 4
   Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes.
5. 5
   Add ouzo and simmer for another 5 minutes.
6. 6
   Remove from heat and stir in ricotta and feta cheeses and the pepperoncini.
7. 7
   Let cool and then refrigerate for 20 minutes or more.
8. 8
   Preheat oven to 375 degrees F.
9. 9
   In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips.
10. 10
    Cover with a paper towel and a slightly dampened kitchen towel.
11. 11
    Take 3 strips and brush the top sheet lightly with olive oil.
12. 12
    Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner.
13. 13
    Fold into a triangle shape and repeat as though folding into a flag.
14. 14
    Repeat.
15. 15
    Arrange triangles seam side down on a cookie sheet lined with parchment paper.
16. 16
    Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown.
17. 17
    Cool slightly and transfer to a serving platter.
18. 18
    Freeze leftover phyllo dough for other uses.